Peppermint Fudge Bites

Original recipe from


  • ⅓ cup full-fat coconut milk
  • 4 tsp coconut oil
  • ½  cup carob chips
  • 1 ½ cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ tsp vanilla extract
  • ¼ tsp peppermint extract
  • Chopped or crushed candy canes, for topping


  1. Heat the coconut milk and oil in a small saucepan over medium-low heat until hot and just barely beginning to bubble, but not fully boiling. Remove from heat.
  2. Place the chocolate in a bowl and pour the coconut mixture over top. Stir vigorously until all of the chocolate is melted.
  3. Stir in the extracts.
  4. Sift in the sugar and cocoa and stir until thoroughly combined. The mixture will be quite thick. Taste test, and if desired, add a little more sugar.
  5. Place 16 to 20 mini cupcake liners in a mini muffin tin (just to keep them in place).
  6. Spoon the fudge mixture into each cupcake liner, filling them about ⅔ to ¾ full, and smooth them out.
  7. Top with crushed candy cane, gently pressing it in.
  8. Let set up at room temperature, or chill to hasten the process.
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